Recipes: Peanut Butter and Jelly - Sergio Shidomi

1. Boil cream and basil, let infuse for 10 minutes, and strain.
2. Bring up to a boil again and make a crème anglaise with the egg yolks and sugar.
3. Strain into the milk chocolate, add gelatin and emulsify.
4. Pipe into silicone moulds and freeze.

1. Mix egg yolks, salt, vanilla powder, and sugar together.
2. Boil liquids and make crème anglaise.
3. Add gelatin, strain into milk chocolate and peanut butter, and emulsify.
4. Pipe into silicone moulds and freeze.

1. Bring to boil for 1 minute.

1. Caramelize sugar in a pot.
2. Toss in toasted peanuts.
3. Grind in Robot Coupe

1. Mix tempered white chocolate with melted mycryo, peanut butter.
2. Fold in feuilletine and peanuts.
3. Spread in a thin layer, cut rectangles of 3cm x 8cm

1. Put into Thermomix and put on high speed for 5 minutes.
2. Put into blast freezer.

1. Heat up butter, glucose, raspberry puree together, then pour on chocolate and emulsify.
2. Add the raspberry liqueur to finish.

1. Melt together to 40°C

1. Choux paste method.
2. Heat up vegetable oil and cocoa butter to 180°C. Pipe with a star tip.
3. Fry churros until fully cooked
4. Toss in rasperry sugar.
5. Pipe white chocolate raspberry ganache inside.